Vegetable and Beef Risotto

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 349.4
  • Total Fat: 15.3 g
  • Cholesterol: 38.3 mg
  • Sodium: 826.1 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 15.1 g

View full nutritional breakdown of Vegetable and Beef Risotto calories by ingredient


Takes time to cook but makes a great dinner. Takes time to cook but makes a great dinner.
Number of Servings: 3


    1/2 Cup arborio rice
    3/4 cup asparagus, fresh
    4 oz ground beef
    1/4 cup green bell peppers, cut into strips
    4 oz. white wine
    1/2 cup green beans
    1/4 cup parmesan cheese
    1/2 cup onion chopped
    1 clove garlice
    Salt, basil, and rosemary to taste. You can substitute any seasonings for Italian Seasoning.


1) Heat oil in large non stick skillet, add onion and garlic and saute until lightly brown. Add rice, ground beef and wine. Cook until wine has been absorbed into rice.
2) Add bell peppers and asparagus. Pour approximately 1/3 of chicken broth into mixture and stir continually, cooking mixture until it has been absorbed. Add another 1/3 of broth mixture, and continue to stir mixture. Add remaining brother and repeat process until broth has been completely cooked into rice.
3) Add green beans and cook another 4-5 minutes, while continually stirring mixture. Add in any Italian herbs/seasonings that you enjoy to taste. Remove from heat and stir in Parmesan cheese until melted.

Makes approximately 3 one cup servings.

Number of Servings: 3

Recipe submitted by SparkPeople user YAKYJAC.